Vegan Chocolate Chip Cookies
Soft and delicious vegan cookies made with coconut oil, coconut cream, all-purpose flour, light brown sugar, and vegan chocolate chips.
Servings: 16 cookies
Ingredients
- 1/2 cup coconut oil
- 1 ¼ cup light brown sugar packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut cream
- 1 ripe banana mashed (about 1/4 cup)
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher fine salt
- 1 1/2 cups vegan mini chocolate chips divided
- Optional: Flaky sea salt to garnish
Instructions
- Preheat the oven to 375 F and line a large baking sheet with parchment paper.
- To a large bowl add the first 3 ingredients and using an electric mixer, whisk until combined.
- Add the coconut cream, and mashed banana and whisk until incorporated.
- In a separate bowl, mix the flour with baking soda and fine salt.
- Add the flour mixture over the wet ingredients and stir thoroughly to combine. Once the cookie dough is mixed up, it will be thick. Stir in 1 and 1/4 cup of chocolate chips.
- Scoop spoonfuls of dough onto the prepared sheet pan about 2 inches apart.
- Bake for 8- 10 minutes, or until the edges are golden and the centers have set.
- Sprinkle and gently press the remaining 1/4 cup of chocolate chips over the warm cookies and allow them to cool on the sheet pan.
Notes
- You can use any oil of your choice instead of coconut oil. Olive oil will work, too.
- in place of bananas, you can use apple sauce.
- allow the cookies to cool before handling.
- Store covered on the kitchen counter for 2-3 days, then place them in a container in the fridge for up to 10 days.
Nutrition
Calories: 294kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 82mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg